This rich and moist brown sugar peach cake is packed with juicy, ripe peaches and topped with a caramelized brown sugar crust, offering the perfect balance of sweetness and flavor. A comforting dessert ideal for any season, but especially during peach season!
Why You’ll Love This Recipe
Brown Sugar Peach Cake is a simple yet elegant dessert that combines the natural sweetness of peaches with the deep, rich flavor of brown sugar. The cake itself is soft and moist, while the caramelized topping adds a perfect touch of crunch and sweetness. Whether you’re serving it for a family gathering, potluck, or as an afternoon treat with coffee, this cake is guaranteed to be a hit. The combination of juicy peaches and the warm, golden-brown sugar crust creates an irresistible dessert you’ll keep coming back to.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Cake:
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 large peaches, peeled, pitted, and chopped
For the Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup butter, melted
- 1/4 tsp cinnamon
Directions
- Prepare the Oven and Pan:
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan or a round cake pan.
- Make the Cake Batter:
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- In a separate bowl, cream the softened butter using an electric mixer until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the chopped peaches.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- While the cake is baking, combine the brown sugar, melted butter, and cinnamon in a small bowl. Stir until well mixed.
- Add the Topping:
- Once the cake is done baking, remove it from the oven and immediately pour the brown sugar mixture over the top.
- Use a spatula to spread the topping evenly across the cake.
- Cool and Serve:
- Allow the cake to cool for 10–15 minutes before slicing and serving.
Servings and timing
Servings: 9 servings
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories per serving: Approximately 320 kcal
Variations
- Spiced Version: Add a pinch of nutmeg or allspice to the cake batter for extra warmth.
- Nuts: Stir in chopped pecans or walnuts for added texture and flavor.
- Coconut Twist: Add shredded coconut to the batter or topping for a tropical flavor.
- Fruit Swap: Use other fruits such as apples, pears, or berries for a seasonal twist.
- Topping with Cream: Serve the cake with whipped cream or a scoop of vanilla ice cream for added indulgence.
Storage/Reheating
Store the cake in an airtight container at room temperature for up to 3 days.
Reheat individual slices in the microwave for 15–20 seconds if desired.
For longer storage, wrap the cake tightly and freeze for up to 1 month. Thaw overnight before serving.
FAQs
Can I use frozen peaches instead of fresh?
Yes, you can substitute frozen peaches. Just make sure they are thawed and well-drained before using them.
Can I make this cake without the topping?
Yes, the cake is delicious even without the topping. Just skip the topping step and serve it as a simple peach cake.
What’s the best way to peel peaches?
Blanch the peaches by placing them in boiling water for 30 seconds, then transfer them to an ice bath. The skin should come off easily.
Can I use brown sugar substitute?
Yes, you can use a brown sugar substitute, but the flavor may not be as rich.
Can I make this cake ahead of time?
Yes, you can make the cake a day ahead and store it covered at room temperature. Add the topping just before serving.
Can I double the recipe?
Yes, you can double the ingredients and bake in a 9×13-inch pan. Increase the baking time by 10–15 minutes if necessary.
Can I add a glaze on top instead of the caramelized topping?
Yes, a simple powdered sugar glaze would be a great alternative for a lighter finish.
Conclusion
Brown Sugar Peach Cake is a delightful, seasonal dessert that brings together the sweetness of ripe peaches and the rich flavor of brown sugar in a moist, comforting cake. Topped with a caramelized brown sugar crust, it’s perfect for any occasion—whether you’re entertaining guests or enjoying a slice on a quiet afternoon. Simple to make and incredibly delicious, this cake will quickly become a family favorite.
Brown Sugar Peach Cake
A rich and moist cake with the perfect balance of sweet brown sugar and juicy peaches, topped with a caramelized crust for an irresistible dessert. The perfect treat for peach season or any special occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup brown sugar, packed
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 large peaches, peeled, pitted, and chopped
- 1/2 cup brown sugar, packed (for topping)
- 1/4 cup butter, melted (for topping)
- 1/4 tsp cinnamon (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan or a round cake pan.
- In a large bowl, whisk together the flour, brown sugar, baking powder, and salt.
- In a separate bowl, cream the butter with an electric mixer until light and fluffy. Add the eggs, one at a time, mixing after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined. Fold in the chopped peaches.
- Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the topping by mixing the brown sugar, melted butter, and cinnamon in a small bowl.
- Once the cake is done, remove it from the oven and immediately pour the brown sugar mixture over the top. Use a spatula to spread it evenly.
- Let the cake cool for 10–15 minutes before slicing and serving.
Notes
- For a richer flavor, use fresh or frozen peaches depending on availability.
- Let the cake cool for a bit before serving to allow the topping to set.
- Serve with whipped cream or a scoop of vanilla ice cream for added indulgence.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg